01 -
Combine diced chicken thighs with garlic powder, paprika powder, chili flakes, salt, black pepper, and a drizzle of oil in a bowl. Toss thoroughly to coat. Marinate overnight for enhanced flavor, or proceed directly if pressed for time.
02 -
Heat pork lard or chosen oil in a large skillet over medium heat. Add the marinated chicken pieces and sear for approximately 7 minutes until golden and cooked through. Transfer the chicken to a separate bowl, retaining the oil in the pan.
03 -
Utilizing the reserved oil, introduce diced red pepper, chopped onion, and minced garlic into the skillet. Sauté over low to medium heat for about 7 minutes until softened. Blend in tomato paste and chopped sun-dried tomatoes, stirring well.
04 -
Pour in the heavy cream and chicken stock, scraping up any browned bits from the pan. Return the seared chicken to the skillet and season again with garlic powder, paprika powder, chili flakes, salt, and black pepper to taste.
05 -
Stir in orzo, ensuring it is fully submerged in the liquid. Bring to a gentle simmer and cook for 8–10 minutes, stirring occasionally, until the orzo is al dente and the sauce has thickened slightly.
06 -
Remove from heat. Allow the dish to rest for 4–5 minutes to thicken further. Garnish with freshly ground black pepper and, if desired, chopped parsley before serving.